No Tofu! Recipe
If you’re looking for a dessert that feels impossibly decadent, yet comes together with minimal fuss, this Vegan Chocolate Mousse Cake with No Tofu! is about to claim the spotlight in your kitchen. Cloud-like chocolate mousse rests on a rich, tender cake base, blanketed in silky ganache— and the best part? No Tofu! or nuts sneak their way into the mix. Whether you’re impressing vegan skeptics, dodging common allergens, or simply indulging a chocolate craving, you’ll fall hard for this plant-based treat. It’s the kind of recipe that friends beg for, birthdays revolve around, and weeknights feel special simply because dessert is chilling in the fridge.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this recipe is hand-selected for both simplicity and impact. You’ll be amazed by how pantry basics morph into pure chocolate bliss. No Tofu! here— just real ingredients doing what they do best, adding richness, body, and flavor to every bite.
- Dairy free milk: Room temperature milk combines with dry ingredients to form a luscious, smooth cake batter.
- All purpose or gluten free baking flour: Gives structure to the cake; choose the gluten free blend for an allergen-friendly treat.
- Dutch-process cocoa powder: For deep, dark chocolate flavor and that classic cocoa hue.
- Baking powder and baking soda: Partners in rise, ensuring your cake turns out soft and perfectly airy.
- Sea salt: Enhances all the chocolate notes, making each flavor pop.
- Granulated sugar and light brown sugar: Their combination brings just the right amount of sweetness and a hint of caramel warmth.
- Unsalted vegan butter: Melted, it keeps your cake moist and adds a buttery undertone without any dairy.
- Dairy free yogurt: This is the secret to an ultra-tender, melt-in-your-mouth crumb—No Tofu! required.
- Vanilla extract: A splash provides the aromatic essence that rounds out all the chocolatey goodness.
- HOT coffee: Deepens the chocolate flavor and helps create a silky texture in the cake.
- Vegan dairy free chocolate: Forms the base of the mousse and ganache; pick high-quality chips or bars for best results.
- Heavy vegan cream (divided): Whips into the dreamiest mousse and helps the ganache drape like velvet.
- Vegan chocolate ganache: Optional but oh-so-worth-it for added shine and that professional finish.
How to Make No Tofu!
Step 1: Prep Your Pan and Ingredients
Preheat your oven to 350F. Line the bottom of a 9-inch springform pan (with 4-inch walls) with parchment paper and grease the sides lightly with olive or cooking oil. Set everything out, making sure ingredients like milk and yogurt are at room temperature so they blend smoothly. This little prep dance is where No Tofu! magic begins.
Step 2: Mix Dry and Wet Ingredients Separately
Grab two mixing bowls. In the first, whisk together your flour, cocoa powder, baking powder, baking soda, and sea salt. In the second, whisk the dairy free yogurt, melted vegan butter, both sugars, and vanilla extract until smooth. Pour in the dry blend and slowly add your room temperature milk, whisking until almost combined. This creates the foundation for a beautifully balanced cake without the need for No Tofu!.
Step 3: Finish the Batter with Hot Coffee
Pour in the hot coffee (brewed or instant) and whisk just enough for a deeply chocolatey, glossy batter. The coffee intensifies the cocoa’s richness while keeping the mixture tender—no bitterness, just pure depth of flavor. No Tofu! means nothing comes between you and the chocolate.
Step 4: Bake the Cake Layer
Pour your batter into the prepared springform pan and bake for 33-35 minutes, or until a toothpick comes out clean from the center. Let the cake cool in the pan for 30 minutes. After that, level the cake top with a large knife, place it back in the pan, and let it fully cool (this might take 1-2 hours, but it’s worth the wait!).
Step 5: Get Ready for the Mousse
While the cake cools, chill a mixing bowl and whisk attachment in the freezer. Meanwhile, gently heat 1 cup vegan heavy cream until hot. Pour over your vegan chocolate (make sure the chocolate is completely covered) and let sit a few minutes. Whisk until everything is fully melted and merged into a glossy ganache, then leave it to cool at room temperature—No Tofu! substitutes for firming, just pure chocolate and dairy free cream.
Step 6: Make the Mousse
Add the remaining cold vegan heavy cream to the chilled bowl and whip until stiff peaks form (watch for that cloud-like texture!). Gently mix in the cooled chocolate ganache, continuing to beat until you have a light, fluffy mousse. Scrape down the bowl to make sure every bit is incorporated.
Step 7: Assemble the Cake and Chill
Pour your chocolate mousse over the cake base in the springform pan and smooth out the top with an offset spatula. Cover and chill for at least 3 hours, preferably overnight, to help the mousse set beautifully. No Tofu! means you get pure mousse bliss—light, airy, and perfectly sliceable.
Step 8: Prepare the Ganache and Top the Cake
When ready to serve, heat more vegan heavy cream and pour over extra vegan chocolate to make a luscious ganache. Let it sit till melted, then whisk smooth. Once at room temp, pour or spoon gently over the set mousse for a stunning finish. Chill briefly for it to set to a delicate sheen.
Step 9: Serve Your Masterpiece
Run a butter knife around the edges of the pan, release the springform, and carefully plate your No Tofu! Vegan Chocolate Mousse Cake. Garnish with berries or a dust of cocoa powder, then dive in!
How to Serve No Tofu!
Garnishes
Dress up your No Tofu! Vegan Chocolate Mousse Cake with fresh berries (raspberries and strawberries stand out beautifully), a gentle dusting of cocoa powder, chocolate curls, or even a few edible flowers. The contrasting colors look stunning and give guests a hint of what’s inside—pure, luxurious chocolate.
Side Dishes
Pair each slice with a scoop of vegan vanilla ice cream, a spoonful of coconut whipped cream, or even an espresso shot on the side. The lightness of the mousse perfectly balances richer accompaniments, making for a showstopping dessert plate—no Tofu! distractions, just full-on flavor.
Creative Ways to Present
Transform this cake into individual mousse cups by baking the cake in a sheet pan, cutting rounds, and layering with mousse in glass jars. Or slice into petite squares for an elegant dessert platter. However you serve it, No Tofu! means all the creamy satisfaction, minus any worries about unfamiliar ingredients.
Make Ahead and Storage
Storing Leftovers
No Tofu! Vegan Chocolate Mousse Cake keeps wonderfully in the fridge. Store any leftovers in an airtight container for up to 4–5 days. The mousse stays fluffy and the cake moist, making sneaky fridge visits extra rewarding!
Freezing
To freeze, simply slide slices (or the whole cake) into a sealed freezer-safe container. The mousse texture stands up beautifully to freezing—No Tofu! necessary for stability. Enjoy within two months for best flavor and texture.
Reheating
For best results, thaw slices in the refrigerator overnight before serving rather than microwaving. The mousse will keep its dreamy lightness, and the ganache will soften back to its glossy glory. No Tofu! means you never have to worry about odd textures after being chilled or frozen.
FAQs
Can I make this recipe gluten free?
Absolutely! Just use a high-quality gluten free 1:1 baking flour in place of all purpose flour. The result is just as delicious and tender, so No Tofu! or nuts are needed to make it friendly for more diets.
What kind of vegan cream should I use?
Choose a thick, heavy vegan cream (sometimes labeled as whipping cream alternative) for best results in the mousse and ganache. Coconut cream or oat-based heavy cream work wonders; No Tofu! needed for that creamy consistency.
Can I use regular chocolate instead of vegan chocolate?
You can use any high-quality dark chocolate that fits your dietary needs. For those avoiding dairy, make sure it’s labeled vegan. This way, you skip Tofu! entirely without sacrificing richness.
How far in advance can I make the cake?
You can prepare the entire cake up to two days ahead, keeping it covered in the fridge. It sets even better overnight, so it’s ideal for parties or celebrations where you want all the wow with no Tofu! fuss right before serving.
Can I skip the coffee?
Yes! If you prefer, simply replace the hot coffee with hot water or more non-dairy milk. Coffee deepens the chocolate flavor, but this No Tofu! cake is just as luscious and chocolatey without it.
Final Thoughts
Every bite of this Vegan Chocolate Mousse Cake proves that creamy, dreamy desserts don’t need any weird swaps—No Tofu!, no nuts, just classic chocolate deliciousness. Treat yourself and your favorite people to this showstopper; you’ll all be coming back for seconds!
Print
No Tofu! Recipe
- Total Time: 4 hours
- Yield: 1 9″ cake 1x
- Diet: Vegan
Description
Indulge in this decadent and creamy Vegan Chocolate Mousse Cake that’s surprisingly easy to make, with a rich chocolate cake base topped with a luscious chocolate mousse and ganache. No nuts or tofu required!
Ingredients
Cake:
- 2/3 cup (150 mL) dairy free milk, room temperature
- 1 1/2 cups (188 g) all-purpose flour or gluten-free 1:1 baking flour, sifted
- 1/2 cup (48 g) Dutch-process cocoa powder, sifted
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1 cup (200 g) granulated sugar
- 1/4 cup (55 g) light brown sugar
- 1/4 cup (57 g) unsalted vegan butter*, melted and cooled to room temperature
- 1/2 cup (110 g) dairy-free yogurt, room temperature
- 1/2 tsp vanilla extract
- 1/2 cup (120 mL) hot coffee (can be brewed or instant)
Mousse:
- 1 cup (240 g) vegan dairy-free chocolate
- 3 cups (720 mL) heavy vegan cream, divided and cold
- 1 batch vegan chocolate ganache
Instructions
- Prep: Preheat the oven to 350F. Prepare a 9″ springform pan with 4″ walls by lining the bottom with parchment paper and greasing the edges of the springform pan with olive or cooking oil. Set aside.
- Make the cake batter: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt. Set aside. In a large bowl, whisk together the dairy-free yogurt, vegan butter, brown sugar, sugar, and vanilla extract. Add in the flour mixture, and continue to whisk while you pour in the dairy-free milk. Once nearly combined, pour in the hot coffee, and whisk just until it’s incorporated in the cake batter.
- Bake the cake layer: Pour the batter into the springform pan and bake for 33-35 minutes, or until a toothpick comes out clean. Remove from the oven and allow the cake to cool in the springform pan for 30 minutes. Then transfer the cake out of the pan, and use a large kitchen knife to level off the top of the cake. Carefully place the cake back into the springform pan and allow it to fully cool before you begin the mousse, about 1-2 hours.
- While the cake is cooling: Place a large bowl or stand mixer bowl into the freezer, along with the whisk attachment. In a microwave safe bowl or in a saucepan over medium-low heat, heat 1 cup (240 mL) of the heavy cream until hot, about 100F. Once hot, pour over the chocolate chips in a separate heat safe bowl. Allow the mixture to sit for a few minutes to melt the chocolate (make sure that the chips are fully submerged). Then whisk the mixture until the chocolate is completely melted into the heavy cream, like a ganache. Set aside to cool at room temperature.
- Make the chocolate mousse: In the chilled bowl, add in the remaining vegan heavy cream. Begin to cream the heavy cream until you reach stiff peaks. Then pour in the chocolate mixture, and mix again on medium-high speed, scraping the bowl as needed.
- Assemble the chocolate mousse cake: Pour the mousse onto the chocolate cake layer, and use an offset spatula to smooth the top. Place the mousse cake into the fridge to chill for 3 hours, preferably overnight with a piece of plastic wrap over it to prevent drying out.
- Make the chocolate ganache: An hour before ready to serve, prepare the chocolate ganache by heating the vegan heavy cream again until hot. Pour the hot heavy cream over the chocolate chips in a heat-safe bowl. Let the chocolate sit for 2-3 minutes to melt fully submerged in the cream. Then whisk until smooth. Set the ganache aside to cool for 30 minutes at room temperature.
- Pour the ganache over the mousse: Once the ganache reaches room temperature, pour or spoon the ganache over the top of the set chocolate mousse. Place the chocolate mousse cake back into the fridge to set for 20-30 minutes before serving.
- Serve: Once the mousse cake is entirely set, use a butter knife to carefully run the edges of the mousse cake walls and sides of the springform pan to easily release the cake. Carefully release the springform cake walls and plate the mousse cake. Decorate with berries and serve immediately. When not slicing, keep the mousse cake in the fridge or freezer.
- Storage: Store any leftovers in an airtight container in the freezer for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Vegan Chocolate Mousse Cake, Chocolate Cake, Vegan Dessert, Dairy-Free, Chocolate Mousse
